Ingredients
- 5 or 6 ripe plum tomatoes
- 1 ball/ 1/2lb. bufalo mozzarella or vegan substitute - Miyoko's Kitchen Vegan Mozz
- 2 Tbs. balsamic vinegar
- fresh basil leaves approximately 20 leaves
- 1/2 tsp. freshly ground black pepper
- 1 homemade gluten free baguette
Instructions
- Bake your gluten free baguette.
- Keep oven on and increase temperature to 450F.
- Once cooled, slice baguette on a diagonal or in even slices, approximately 1/2 inch thick, making half-inch thick slices -- you should have around 20 slices.
- Arrange slices on parchment-lined baking sheet and top each with a slice of mozzarella if you like it melted, or wait to place un-melted cheese on top after toasting, if you prefer.
- Toast on the top rack of the oven for 5 to 6 minutes, or until lightly browned around the edges.
- Meanwhile, slice tomatoes to the same thickness as cheese slices -- approximately 1/4 inch thick.
- Once the bread is toasted, remove to cool slightly, then top with one slice of mozzarella (if you did not melt the mozz when toasting), one basil leaf and one round of tomato. Sprinkle cracked black pepper on top and drizzle with balsamic vinegar.
- Serve immediately.
Notes
The baguette does not need to be baked the same day as making the bruschetta. It can even be several days old, since the slices will be toasted before serving.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.